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Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
UAF is organised into faculties of Agriculture, Agricultural Engineering and Technology, Food Nutrition and Home Economics, Social sciences, Animal Husbandry, Food Sciences, Biotechnology, Biochemistry, Plant and Animal Breeding, Veterinary Science, Doctor of Pharmacy, Mathematics, Statistics and Sciences.
The Institute of Food Technologists established the Samuel Cate Prescott Award in 1964 to honor young researchers in food science and technology for those who are under 36 years of age or who are a maximum ten years after earning their highest degree whichever is later.
Born in California, but raised in Wisconsin, Lund attended the University of Wisconsin–Madison where he earned his B.S. in mathematics in 1963. While an undergraduate, Lund was a roommate with Tommy Thompson, who later became Governor of Wisconsin (1987–2001) and United States Secretary of Health and Human Services during the first term of George W. Bush (2001–2004). [1]
Fred C. Blanck (October 14, 1881 – 1965) was an American food scientist who was involved in the founding of the Institute of Food Technologists (IFT) which was involved in the publishing of food and nutrition articles and books.
Larousse Gastronomique (pronounced [laʁus ɡastʁɔnɔmik]) is an encyclopedia of gastronomy [2] first published by Éditions Larousse in Paris in 1938. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques.
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